Rhubarb and orange sponge pudding

Servings -  6/8

Preparation time: 30 minutes

Cooking time: 1 hour

Rhubarb and orange sponge pudding Image
Rhubarb and orange sponge pudding Image


For the cake:

  • 1 ½ lbs of rhubarb
  • 1 packet of trifle sponges or fingers
  • Juice and rind of two oranges
  • Sugar to taste

To make meringue topping:

  • 3 egg whites
  • 6oz caster sugar
  • ½ teaspoon cornflour (cornflour helps the meringue stay crisp)


  • Fill the bottom of an ovenproof dish with half the rhubarb, cut into small pieces, and sprinkle with sugar.
  • Place sponge fingers onto the rhubarb.
  • Cover this with the remaining rhubarb and sprinkle with more sugar.
  • Grate rind from oranges, squeeze the juice, and add together and spoon over the rhubarb and sponge mixture.
  • Cover with foil and cook for 45 minutes at 180 degrees or until the rhubarb is soft.
  • Take from the oven; keep covered while the topping is made.
  • Whisk the egg whites until stiff and add 2 oz of the caster sugar.
  • Mix the rest of the sugar with the cornflour and then fold it into the egg whites.
  • Cover all of the fruit mixture with the meringues and cook in a cool oven (160c) for approximately 20 minutes.

This pudding is delicious served hot or cold with cream.

Fancy more sweet treats?

See a collection of all our decadent dessert recipes from around Abbeyfield.

Dessert recipes
Fancy more sweet treats? Image
Fancy more sweet treats? Image